My mom and I whipped this up together for her birthday lunch a few weeks ago and it was STELLAR! Sweet lobster, creamy mayonnaise, buttery avocado, with a syrupy balsamic drizzle. What could be better?

Whether a dinner party, cozy dinner for two, or for yourself – this recipe is fit to impress. And it couldn’t be easier to prepare.

Coarsely chop cooked lobster meat. Mix with a bit of mayonnaise, celery, the zest of one lemon, and the juice of half. Season with salt and pepper. Put in refrigerator for the flavors to meld. Meanwhile, bring 1 cup of balsamic vinegar in a small, heavy-bottomed sauce pan to a boil over high heat. Reduce heat to medium and simmer until the vinegar is reduced to about 1/4-1/2 cup. Pour into a heat-resistant container and let cool (vinegar will continue to thicken as it cools). To serve: Halve avocados and scoop out of their shells. Place a half of an avocado on each plate. Scoop lobster salad over the top and drizzle with balsamic reduction. Serve with toast points and enjoy!

My thoughts and prayers go out to everyone affected by Hurricane Sandy. I hope you and your families are safe.